Spicy Punjabi Eggplant with Potatoes

The Indian Slow Cooker by Anupy Singla

Spicy Punjabi Eggplant with Potatoes
Spicy Punjabi Eggplant with Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    med eggplants, diced (about 12 c)

  • 1

    large potato

  • 1

    med yellor or red onion

  • 1

    2 in piece ginger, peeled and cut into 1 1/2 matchsticks

  • 6

    cloves garlic, coarsely chopped

  • 3-4

    green thai, serrano or cayenne chilies, stems removed, choped or sliced lenthwise

  • 1

    T cumin seeds

  • 1

    T red chili powder

  • 1

    T garam masala

  • 1

    t turmeric powder

  • 1/4

    c oil

  • 2

    T salt

  • 2

    T fresh cilantro, chopped

Directions

Add everything but the last two ingredients. Cook on low for 3 hours. Remove the lid and cook for another 2 hours (help dry up some of the moisture from the eggplant). Add the salt and cilnatry. Serve w/roti or naan.

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